According to OECD, Estonia is one of the EU countries where obesity and diabetes are most prevalent. According to WHO, every fifth child in Estonia is overweight. Therefore, our task is to help people reduce their consumption of sugar, salt, and fat, which are associated with obesity, diabetes, and cardiovascular diseases. The Estonian food industry is already committed to food reformulation, transforming former sinners in to saints. For example, muffin, which has been a delightful dessert in the past, has now become a food with reduced sugar, extra fiber and with a Nutriscore value B. However, its health impact is noticeable only when the taste is equally enjoyable and consumers accept it. This reformulation project explores sweet-tasting and healthy peptides and oligosaccharides to replace added sugars, the synergy of flavor compounds and salt, and the effect of fats on flavour. We aim to have a positive impact on public health without compromising quality, safety and taste.
Prolonging the shelf life of food is important to reduce food losses in supply chain and consumption as well as enable products to be marketed longer distance. Measures to extend the shelf life are directly related to food safety and quality; however, its sensory properties are best within a certain optimal shelf life. Although human sensory receptors are set by nature to identify food safety risks, good taste does not necessarily guarantee food safety and vice versa. Safety risks are particularly high for unpasteurised products with neutral pH. The temperature of 2-6°C used in the supply chain does not prevent the growth of spoilage, including pathogenic, bacteria and thus limits the shelf life. This project explores various technical options for extending the shelf life of food without sacrificing safety and quality: incl. aseptic production, rapid cooling, use of ice binding proteins and storage temperatures of -2...0°C as well as control of essential flavor components.
There is a high risk that the coronavirus (SARS-CoV-2 variants) continues to spread in its specific forms, including through direct contact with surfaces, and this will require effective materials and sterilization methods. Ethanol-based products have advantage in the direct contact, but we have developed surfactants with different and wider uses for disinfection. The new disinfectants contain biodegradable ingredients that remain on the surface much longer to inactivate bacteria, viruses, fungi and material viruses, incl. coronavirus. The range of new products includes: (1) POM / PLA composites made by the melt extrusion process and well suited as a coating material for the hospital environment; (2) nanoemulsions of essential oils that characterized by controlled loading; (3) treated highly hydrophobic surfaces, (4) lignin-based materials (as gels and films), which also have antiviral and antibacterial properties. They are classes of products worth developing and that our Estonian entrepreneurs could use.